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Ingredients
- 6 x egg whites
- 1 tsp cream of tartar
- 2 c. sifted cake flour
- 1 c. sugar
- 2 tsp baking pwdr
- 2 tsp vanilla
- 1 1/4 c. reduced-fat or possibly nonfat lowfat sour cream, divided
- 1/4 c. canola oil
- 2 c. sliced strawberries
- 2 Tbsp. confectioners' sugar
- 1 c. confectioners' sugar
- 3 tsp lemon juice
Directions
- 1. Coat two 8- or possibly 9-inch round cake pans with nonstick cooking spray.
- 2. In a clean, dry large bowl, using an electric mixer, whip egg whites till frothy. Add in cream of tartar and beat till whites are stiff.
- 3. In another large bowl, combine flour, sugar, baking pwdr, vanilla, 3/4 c. of lowfat sour cream, oil and 1/4 c. of water. Stir till well-blended and smooth. Mix in egg whites.
- 4. Divide batter between cake pans and smooth it proportionately. Bake in a preheated 350-degree oven till cakes spring back when lightly touched in the center, 25 to 30 min. Cold for 10 min in pans.
- Carefully put layers on a wire rack and cold completely.
- 5. Place one cake layer on a serving plate. Spread remaining 1/2 c. lowfat sour cream over surface. Arrange sliced strawberries over lowfat sour cream, reserving most attractive pcs for the top. Sprinkle 2 Tbsp. confectioners' sugar over strawberries. Place second cake layer on top. Decorate top with remaining sliced strawberries.
- 6. Make glaze by combining 1 c. confectioners' sugar with lemon juice and then adding drops of water till it reaches a consistency which is still quite thick but can be drizzled. Drizzle glaze over top of cake.
- Adapted from The Healthy Cook from Prevention magazine
- Calories: 265 From fat: 70 Percentages of daily value based on 2,000-calorie diet.
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